Pacina – Villa Pacina 2015
Pacina’s 2015 Villa Pacina is made of 100% Sangiovese, from 16- to 44-year-old vines planted on sandy, clayey soil at 330 metres altitude. After a manual harvest, the grapes were destemmed, crushed and loaded into concrete tanks, where they macerated with their skins for six months. Fermentation took place with indigenous yeasts, without additions. After pressing, the wine aged 12 months in concrete tanks. It was then bottled unfiltered and unfined, with no sulphites added.
Pacina’s 2015 Villa Pacina has a deep, ruby-red color with an powerful, elegant nose, filled with aromas of black cherries, raspberries, violets, herbs and and warm earth. On the palate it’s medium-bodied, crisp and intense, with ripe tannins and notes of tart red fruit, juicy dark plums, blackberries black pepper and dried herbs. Pairs perfectly with red sauce pasta, especially meaty ragù or spaghetti bolognese, or with pizza.
In an old Tuscan monastery dating back to 900 A.D., Giovanna Tiezzi-Borsa and her husband Stefano use time-honored techniques to make what we now call natural wine. Located right on the border with Chianti Classico, in the Colli Senesi sub-area, the family has led the way for organic farming in Tuscany. They eschew modern technology in their winemaking and their cellar has not been touched or altered for generations. “The wine makes itself,” says Stefano. “Every year has its own character. We just make adjustments to bring the process to a successful conclusion and to let the wine speak optimally.”